By David Blyweiss, M.D., Advanced Natural Wellness
January 16, 2017
- What are AGEs and why are they bad for you?
- Cook your way to a healthier you
- 3 nutrients to help reverse the damage
If you enjoy eating meat every now and then, you know how hard it is to pass up a char-broiled steak, ribs that are fresh off the grill or a few slices of perfectly roasted chicken.
But before you throw your next grass-fed steak under the broiler… before you grill that next batch of ribs… there’s something you should know.
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When you cook your meat at high temperatures, it causes sugar molecules to become cross-linked with proteins. The same thing happens when you caramelize foods like onions or carrots.
These cross-linked proteins are called advanced glycation end products (AGEs). Continue reading